Cheesy Hot Steak Wraps

The original cheese-steak sandwich is believed to have its roots in 1930s Philadelphia. This low-carb version, the cheesy hot steak wrap, substitutes a tortilla wrap for the bun — but it still has all the flavor!

Preparation time: 10 minutes

Cooking time: 8 minutes

Yield: 4 wraps

1/2 clove garlic

1 yellow onion

4 green peppers

1 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 pound thin-sliced deli roast beef

1/4 cup Italian salad dressing

4 low-carb whole-wheat tortillas

1 cup shredded Monterey Jack cheese

Finely mince the garlic.

Chop the onion.

Remove the stems and seeds, then slice the green peppers.

Place the olive oil in a heavy skillet.

Over medium heat, add the garlic, salt, and pepper, stirring to mingle the spices with the olive oil.

Add 1/4 cup onion and 2 cups green pepper.

Cook until the peppers are crisp-tender.

This should take no longer than 5 minutes.

Add the roast beef and salad dressing to the skillet, mixing well.

Cook until the roast beef is heated through, about 3 minutes.

Spoon 1/4 of the beef mixture evenly down the middle of each tortilla.

Sprinkle each tortilla with 1/4 cup cheese and roll them up.

Make sure to work quickly because the heat from the beef mixture makes the cheese melt inside your wrap.